Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1887-03-19

1t is phrase familiar enough to the
business man, and understood in degree
by the feminine element in the commune
ty who realize one phase at least of its
meaning, and are aware that bargains
may eregarded as its synonym. It is
season when every remnant and tag
has its place in the general account and
Is forced to do such duty as may be in
swelling the years returns
The housekeeper, who also has her
experiences with tags and repnants, will
by no means admit that the same pro-
cess has any application to her system.
On the contrary, in spite of cooking
schools, and an always increasing food
o ceokerylbooks, jour- s,s, and magazines
she cGngs to the early convictions that
''stock" is one of the popular decisions
which must be renowned If common
sense is to govern life, and that soup
founded upon stock is an extravaganza
to be frowned down and generally dis
countenanced.
"Take stockp said q young house
keeper the other day, in my hearing.
''Take stock! Why don't they say take q
roc's egg or take quart of nighringales'
tongues? One is as easy as the other.
Where am I to get stock, I should like
to know, when there are only two Of us
and we only want little meat once q
day? And if I make soup that is good
for anything it takes just as much meat
as half dozen people. Stock is snare
and delusion, and nobody but q
millionaire canafford such extravaganza.
Now as remarks of this order are con-
stantly heard, in spite of the long con-
tinued demonstration of the fact, in
books and out, that stock is the only
solution of the '.left over" question 80
far as bones and bits of very tough
meat are concerned, it seems well to
state again that while clear soups demand
much meal, very good ones can be made
with very little, and quite as savory
ones with none at all. These last may
bide their time, deserving really some
space by themselves, the present article
giving simply the possibilities, even
where very little meat is used.
The young housekeeper just mention
ed had thrown into the bucket of rem
nants, almost as she spoke, the skinny
end of porter house steak, and the bones
of chicken stewed the previous day, the
remaining meat on which had been
utilized in salad. Rescue was not prac-
ticabls, else demonstration would have
been made then and there that quart of
very good stock had come to an untime-
~ end at her hands. Given an earthen
or granite saucepan closely covered, a
steady heat and slow boiling, barely
more than a simmer, and these rejected
possibilities, put in three pints of cold
water with teaspoonful of salt, would
have yielded up every atom of flavor
and strength. The result, strained and
set away to cool, would have given a
small cake of fat, every particle rising to
the surface, and leaving quart of clear
broth below, ready to take on any name
desired. This alone would hardly be
ssvory or very nourishing, but adding
rice, tomato. little onion, and so on, the
combination Indefinitely varied tureen
Of satisfactory and well favored soup
would have been the outcome.
One of the most savory and delicious
simple soups ever ate had as small
beginning, and give it's full history as
an illustration of what the careful house
keeper, who puts away all remnants
daintily, can easily secure. The soup
was known as the ''save- alp' soup, and it
began with quart of stock whose orr
gin was in just such materials as those
rejected by the less experienced house
keeper. From the refrigerator appeared
the vegetable Plate on which I saw
large spoonful of mashed potato, little
stewed turnip, and remnant of squash.
There was also saucer of tomato and
half baked apple with slice OF cold
toast.
"Not the apple!' I said as one thing
followed another in to the saucepan;
"You can't mean to put in that applet"
Zone of the most perfect curries ever
ate owed part of its perfection to tart ap-
pies minced fine," my friend said calmly.
0Wait and you will see. Now the thing
wants character. We will mince small
onion and fry it brown in some of the
fat we took from the stock, and here are
three green stalks from yesterdays Gel
cry"
I was quite silent, for this was long
before personal experience had taught
me what might be. The onion was fried
bright brown, a salt spoonful of curry
powder was added, and the ''mees," as
It seemed, simmered slowly for an hour.
There was deepest distrust in my mind
as it came at last to table and gazed at
the plateful before me.
'sIt is series Of inoompatibilities," I
said, with an inward grosp, "but the
laws Of society prevent my throwing it
out of the window. Here goes then"
"It is deliciousr' added aloud, one
moment later, and it was.
Since then the friendly sSave alr' has
done duty at least once week. Try it,